Ingredients
Scale
For each salad:
- Mixed greens
- About 1/2 cup Outta the Park Crockpot Shredded BBQ Beef (recipe here)
- About 1/4 cup sweet corn
- 1 small sweet pepper, seeded and sliced
- 1/4 of an avocado, sliced
- A bit of shredded cheese (I used a Mexican blend, but you can use cheddar or other cheese of your choice)
- Fresh cilantro leaves
For the Cilantro Marmalade Vinaigrette:
- 1/2 cup Ginger Kumquat marmalade (recipe here or use orange marmalade + 1/2 teaspoon fresh grated ginger)
- 1/2 cup vinegar
- 1/2 cup cilantro
- 2 cloves garlic
- 2 Tablespoons olive oil
Instructions
- Mix up the dressing by blending together all of the vinaigrette ingredients except the olive oil in a handi chopper or food processor. If your food processor allows, add the olive oil in a thin stream while blending. (If not, just add it and whir until well blended.)
- Now, set the dressing aside to let the flavors meld as you prep your salads. Fill your plate(s) or bowl(s) most of the way with greens.
- If the meat and corn are cold, put them in a bowl and warm them in the microwave, stirring halfway through to make sure all the meat and corn are heated. For one serving I microwaved it for 30 seconds on high, stirred, then did another 30 seconds, but you’ll need to adjust the times if you’re making several servings.
- Arrange the meat and corn on the plate or bowl as you please. I made sort of a “stripe” down the middle of my rectangle plate. Add the avocado and tuck in the pepper slices. Sprinkle on just a bit (not too much) of shredded cheese and drizzle with the dressing. Top with fresh cilantro leaves to your liking.